Pad Thai Noodles, Peanut Dipping Sauce

Pad Thai Noodles

Makes four servings

¾cup unsalted peanuts, divided

8 ounces rice noodles

3 tablespoons ketchup

¼ cup fish sauce

1 tablespoon granulated sugar

2 tablespoons fresh lime or lemon juice, divided

1 tablespoon white vinegar

¼ teaspoon freshly ground black pepper

2 tablespoons vegetable oil

2 large eggs, lightly beaten

2 garlic cloves, finely chopped

2 shallots, finely chopped

2 cups bean sprouts

¾cup chopped fresh cilantro

Place the peanuts in the bowl of the Cuisinart® Spice & Nut Grinder. In very short bursts, pulse until the peanuts are roughly chopped. Reserve. Please note: grind only ½ cup of peanuts at a time.

Bring a stockpot with 4 quarts of water to a boil. Add the rice noodles and turn off the heat. Let noodles sit about 5 minutes; drain and reserve.

In a small bowl, whisk the ketchup, fish sauce, sugar, 1½ tablespoons of the lime/lemon juice, vinegar and black pepper until completely combined. Reserve.

Heat a large sauté pan over medium-high heat; add oil. Once oil is hot and shimmering, add the eggs and scramble. Add the garlic and shallots; sauté until softened and fragrant. Add the cooked noodles; stir fry about 1 minute to mix with the egg and vegetables. Add the reserved sauce and cook an additional 2 to 3 minutes, until well combined.

Add ½ cup of the peanuts and the bean sprouts and mix until combined. Turn off the heat and transfer to a large shallow bowl or platter. Add the remaining peanuts, lime/lemon juice and the cilantro.

Serve immediately.

Nutritional information per serving (2 cups):

Calories 420 (30% from fat) • carb. 63g • pro. 13g • fat 14g sat. fat 3g • chol. 105mg • sod. 1380mg • calc. 74mg • fiber 3g

Peanut Dipping Sauce

A classic accompaniment to summer rolls (see following recipe),

this sauce can also be used with noodles or on chicken.

Makes about 1 cup

½cup unsalted peanuts, toasted

¼ cup cream of coconut

1 garlic clove

½teaspoon red chili paste

¼teaspoon fish sauce

1 tablespoon soy sauce